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Title: Tagliatelle with Prosciutto and Radicchio
Categories: Pasta Poultry
Yield: 6 Servings
| 1 | lb | Fettucine -- or tagliatelle |
| 6 1/2 | oz | Prosciutto -- or turkey |
| Bacon | ||
| 1 | tb | Canola oil -- butter |
| Flavored | ||
| 1 | tb | Virgin olive oil |
| 6 | tb | Basil leaves -- shredded |
| 1 | lg | Radicchio -- head, shredded |
| Salt and pepper -- to taste | ||
| 3 | tb | Asiago Cheese -- shavings |
PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK ~ Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.
Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.
Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.
VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and spinach. __Equal amounts of linguine and angel hair. Note the different cooking times on package. __Shorten the pasta: break length in two. __Equal amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96] Recipe By : Pasta, Cooking with Style (1994)
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